New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Fermenting with Wood Barrels




Reply
 
LinkBack Thread Tools Display Modes
Old 02-02-2006, 06:26 PM   #1
Shmohel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: DC
Posts: 210
Default Fermenting with Wood Barrels

This is my first post in several months.... sorry for falling off the face of the earth, but I've been busy.

Anyway, I am getting back into brewing again and was thinking of new things to try. Has anyone ever used a wooden barrel to ferment or age their beer in? What sort of characteristics have you gotten out of it? Any tips on curing the barrel? What about using barrels that have been used for Whisky, Wines or Bourbon?

I look forward to hearing your thoughts.



__________________

----- ahop -----
http://www.recipetavern.com

Shmohel is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:39 PM   #2
Rhoobarb
Feedback Score: 0 reviews
 
Rhoobarb's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Woodstock, GA
Posts: 3,573
Liked 16 Times on 11 Posts
Likes Given: 2

Default

I haven't, nor would I have ever thought I'd be interested in it. But I recently had a stout/kriek blend at a local brewpub that was aged in an oak barrel that was used to age white wine in it's former life. The stuff was just awesome! It had won the Gold at a regional Festival of Wood and Barrel-aged Beer. It's my girlfriend's favorite. After that experience, the idea suddenly appealed to me!



__________________
Rhoobarb is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 07:17 PM   #3
Truble
Feedback Score: 0 reviews
 
Truble's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Boston, MA
Posts: 1,106
Liked 1 Times on 1 Posts

Default

I never have, but I see them all the time at my LHBS, as he carries everything from 1Gal up to 30Gal. They are pricey, though.
http://www.home-brew.com/index.html?token=36923813-573091848-5365243&A=73&B=Bottle%2FKeg

do a search for barrel

__________________
Even the strongest blade of grass bends in the wind
--------------------------------------------

Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything

Truble is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 07:23 PM   #4
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 8 Times on 8 Posts

Default

I read an article at some point on it (can't remember where) that said oak cubes in a regular fermenter would yield similar results with leff fuss. You can calculate the surface area of the interior of the barrel and the calculate how many oak cubes of a certain size you would require. I did an oak barrel stout like this that came out pretty well, though a little too oaky to me. In terms of bourbon I guess you could soak the cubes in bourbon before introduction to the fermenter.

Or maybe you just want to do an authentic oak barrel fermentation

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 08:39 PM   #5
Shmohel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: DC
Posts: 210
Default

I found a website online that sold barrels, and explained that new barrels should be filled with water for several days to allow the wood to absorb moisture so during fermentation the barrel does not leak. I am kind of curious how this would work for fermentation/aging and contitioning.

I think I am going to pick up a small one and test a bit of my next batch. See how it ferments (I assume I would need to fashion some sort of air lock) or how it conditions.

__________________

----- ahop -----
http://www.recipetavern.com

Shmohel is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 09:11 PM   #6
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

It's a great idea (i've thought about it!), the wood barrel(s) you choose will need to have held what you want to 'add' to your recipe in terms of flavour. Also a few points to watch are they sound, taint free of undesirable chemical compounds, airtight and from a reliable source?

__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 09:14 PM   #7
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Caplan
Also a few points to watch are they sound, taint free...
Yeah, definitely don't want taint beer!
__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 09:22 PM   #8
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Shmohel
I found a website online that sold barrels, and explained that new barrels should be filled with water for several days to allow the wood to absorb moisture so during fermentation the barrel does not leak. I am kind of curious how this would work for fermentation/aging and contitioning.

I think I am going to pick up a small one and test a bit of my next batch. See how it ferments (I assume I would need to fashion some sort of air lock) or how it conditions.
It'll be raw oaky flavours with a new barrel i'm sure - slightly bitter new wood until you get a few home brews under it's belt (that's almost a cooper gag!?!). Get a small one and experiment as you've planned and post the result - I want to know!
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 09:23 PM   #9
The Happy Mug
Feedback Score: 0 reviews
 
The Happy Mug's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Beautiful Colorado, USA!
Posts: 444
Default

Sanitation could be an issue - I don't know if I'd want to put a chemical sanitizer to the wood. Now whiskey or rum, that's a thought...

__________________

Allergy Warning: This post was made by a person who may be nuts

From the store: Nothing right now, how sad
Up Next: Thinking about an amber rye
Secondary: "Not as Pale as Death" pale ale (since april, man I hate bottling.)
In bottles: Lager than Life Beer, Rocky Raccoon Honey Lager, A nameless Imperial Stout (my first AG!)

The Happy Mug is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 09:46 PM   #10
AHammer16
Feedback Score: 0 reviews
 
AHammer16's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Chicago, IL
Posts: 509
Default

Quote:
Originally Posted by BeeGee
Yeah, definitely don't want taint beer!
Speak for yourself, I would love some taint.


__________________
"Thru the darkness of Future Past
the magician longs to see

one chants out between two worlds
Fire - walk with me."
AHammer16 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak barrels MKelly Wine Making Forum 5 11-21-2012 06:37 AM
Oak Barrels MKelly Cider Forum 0 05-01-2009 10:43 AM
wood barrels eriktlupus Equipment/Sanitation 3 01-24-2009 04:31 AM
Oak Barrels cliffordsimmons Mead Forum 0 10-19-2008 05:29 AM
I have two 1/2 barrels... Now what! Don All Grain & Partial Mash Brewing 4 02-28-2007 01:48 AM